Banh Xeo Vietnamese Pancakes
These pancakes are very popular in Thai restaurants too, being adopted as a popular ingredient often made in Thai and Vietnamese homes.
The simple powder is a blend of rice, tapioca and wheat flour with turmeric powder, then fried with savory ingredients to create a lovely pancake with spicy dipping sauce.
For 4 Person(s)
- 1/2 Package Banh Xeo Powder
- 1 Whole Egg
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Crushed Black Pepper
- 1/2 Pound Pork Belly, Sliced
- 6 Whole Large Fresh Shrimps
- 1/2 Teaspoon MSG
- 2 Cloves Fresh Garlic, Chopped
- 6 Whole Fresh Thai Chilli, Sliced
- 1 Tablespoon Fresh Shallot
- 1 Whole Lemon
Method for Banh Xeo Vietnamese Pancakes
Start with 1/2 a bag of the flour and mix in 1/2 of the turneric powder, then add about 2 cups water to create a thin batter as shown.
Add one egg and one tablespoon of olive oil, mix well and add sliced green onion.
Add a touch of fish sauce, and black pepper.
Slice belly pork into thin pieces, and clean your shrimps, and rinse bean sprouts.
In a frying pan, fry sliced shallot in a bit of oil, then add pork and cook over low heat for two minutes then add a touch of salt and pepper. Add shrimps and cook, then (optional) add a tiny bit of MSG.
Over medium heat, pour batter as shown, followed with cooked shrimp and pork. Add bean sprouts. Cover the pan and let cook for a minute or slightly less, until the batter is cooked.
Fold the pancake over and serve with fresh greens and spicy dipping sauce.
Dipping Sauce: this is a mix of chopped garlic, sliced fresh Thai chilli pepper, sugar, lemon, Mix, then add water and fish sauce in equal portions.